Stir-fried Lamb with Kidney Beans

Stir-fried Lamb with Kidney Beans

　　Stir-fried Lamb with Kidney Beans is a specialty dish from Changchun, Jilin Province. The lamb slices are tender and aromatic, the kidney beans are soft and smooth, and the flavors are fresh and delicate.

　　Ingredients:

　　150g lamb, 200g kidney beans (green beans), 10g soy sauce, 10g cooking wine, 3g salt, 10g each of minced scallions, ginger, and garlic, 3g star anise, 2g MSG, 10g sesame oil, 25g soybean oil, 500g chicken broth.

　　Preparation Method:

　　1. Remove both ends and stringy parts from the kidney beans, then wash them. Wash the lamb and slice it thinly.

　　2. Heat the soybean oil in a wok over medium heat. Add the minced scallions, ginger, garlic, and star anise, and stir-fry until fragrant. Add the soy sauce, cooking wine, and chicken broth. Bring the lamb slices to a boil over medium heat, skim off any foam, and simmer until the lamb is tender. Add the kidney beans and continue to simmer over high heat until the beans are soft. Season with salt and MSG, stir well, drizzle with sesame oil, then transfer to a serving bowl and serve.